JPWO2014014020A1 - Anthocyanin dye coloring agent - Google Patents

Abstract

To provide a vivid color for a processed food containing an anthocyanin pigment. At that time, it is desirable not to add a colorant, to use a general food that is safe and inexpensive and does not give the food an unpleasant taste. The peptide content is 5% by mass or more, the RNA content is 5% by mass or more, and the free amino acid content is 4% by mass or less, preferably further for an anthocyanin pigment or a general processed food or drink containing an anthocyanin pigment. An appropriate amount of yeast extract having a dietary fiber content of 15% by mass or more is added. [Selection figure] None

Description

  The present invention relates to a method for coloring an anthocyanin dye contained in food and a color former.

  For foods obtained by processing foodstuffs containing red to blue anthocyanin pigments such as strawberries and blueberries, the color derived from the foodstuffs greatly affects the commercial value. However, anthocyanin pigments are unstable substances, and quickly change color by processing such as crushing, extraction, or overheating of food materials, and the original vivid colors disappear. Therefore, a coloring agent may be used to improve the commercial value of these processed products.

  Examples of the colorant include synthetic colorants such as Red No. 2 and natural pigments such as carotenoid pigments and cochineal pigments. However, it is difficult to reproduce the original natural color of foods even when coloring agents are added, and from the viewpoint of safety, a method of reproducing vivid anthocyanin pigment colors without adding coloring agents is desired. It was.

  Conventionally, a method for stabilizing an anthocyanin dye has been studied. Patent Document 1 describes a stabilization method in which an anthocyanin pigment extracted from a plant is mixed with salt to form powdered salt, and Patent Document 2 includes starch-derived 1,5-D-anhydrofructose together with a pigment for food, A method for adding to pharmaceuticals, Patent Document 3 describes a method for preventing discoloration of anthocyanin-based pigments containing Nanten leaf extract. However, all of these methods prevent fading over time of the anthocyanin pigment after extraction or purification, and are not methods for reproducing vivid colors before extraction. Patent document 4 describes a meat color improving agent for livestock meat foods using yeast extract. However, yeast extract described in the same document has a low color improving effect on anthocyanin pigments, and nucleotides Because it contains a lot, it adds umami to food.

JP 2001-329186 A JP 2003-327861 A JP-A-8-2224068 JP 2003-284528 A

  The problem to be solved is to make the color of processed foods containing anthocyanin pigments as vivid as the material originally had. At that time, it is desirable to use a general food which is high in safety and inexpensive without adding a coloring agent. In addition, it is desirable not to impart a taste that is uncomfortable to food, particularly umami.

  Under such circumstances, the present inventors have an effect of coloring an anthocyanin pigment in a yeast extract having a specific composition. By adding a small amount of this to a processed food containing an anthocyanin pigment, the material can be obtained. I found out that it was possible to produce very vivid colors that were originally intended.

That is, the present invention provides (1) an anthocyanin dye coloring agent comprising a yeast extract having a peptide content of 5% by mass or more, an RNA content of 5% by mass or more, and a free amino acid of 4% by mass or less,
(2) An anthocyanin pigment coloring agent as described in (1) above, wherein the dietary fiber content of the yeast extract is 15% by mass or more,
(3) A yeast extract having a peptide content of 5% by mass or more, an RNA content of 5% by mass or more, and a free amino acid of 4% by mass or less is added to an anthocyanin pigment or a food containing an anthocyanin pigment. An anthocyanin dye coloring method,
(4) The method according to (3) above, wherein the dietary fiber content of the yeast extract is 15% by mass or more.

  According to the present invention, an anthocyanin pigment can be vividly colored by adding a small amount of yeast extract, which is a general food, regardless of pH change. Since yeast extract is a general food and has low allergenicity, it is possible to obtain a highly safe coloring agent for anthocyanin pigments.

Hereinafter, the present invention will be described in detail.
In the present invention, an anthocyanin pigment can be colored by adding a yeast extract having a specific composition to an anthocyanin pigment or a food containing the pigment.

  Anthocyanin pigments are contained in flowers, vegetables, fruits, specifically strawberries, grapes, prunes, blueberries, acerola, purple cabbage, eggplant, red perilla, black rice, purple rice bran, etc. It is a dye compound. Examples of anthocyanin pigments extracted and purified from such plants include grape skin pigment, purple potato pigment, purple corn pigment, perilla pigment, red radish pigment, hibiscus pigment, cherry pigment, blueberry pigment, etc. .

  The food containing an anthocyanin pigment of the present invention is a processed food made from a plant containing an anthocyanin pigment, such as strawberries, grapes, prunes, blueberries, acerola, cherry, eggplant, red perilla, purple koji, etc. Any processing form may be used, and examples thereof include paste, jam, juice, jelly, and cream. Or the foodstuff to which the anthocyanin type pigment extracted and refine | purified from the above plant bodies was added may be sufficient.

The yeast extract used in the present invention contains 5% by mass or more, preferably 10% by mass or more, more preferably 16% by mass or more of peptide, and 5% by mass or more, preferably 10% by mass or more, more preferably 25% by mass of RNA. The content of free amino acids is 4% by mass or less, desirably 2% by mass or less.
In addition, the yeast extract desirably has a dietary fiber content of 15% by mass or more.

  Further, the yeast extract preferably has a 5'-inosinic acid content of less than 4% by mass, a 5'-guanylic acid content of less than 4% by mass, and a free amino acid content of less than 4% by mass. Furthermore, it is more desirable that each component is less than 1% by mass, less than 1% by mass, and less than 1% by mass. Since 5'-inosinic acid, 5'-guanylic acid and free amino acids are all umami ingredients, adding a yeast extract containing many of these to food may impart umami to the food, and only coloring of the pigment It is not desirable if you want to do.

The yeast extract used in the present invention is preferably a yeast having an RNA content of 6.5% or more, and after collecting and washing the yeast cells, the enzyme in the yeast cells is deactivated with hot water, Then, it can manufacture by concentrating, disinfecting, and drying the extract obtained by adding a cell wall lytic enzyme. When a nucleolytic enzyme or a proteolytic enzyme is allowed to act on the extract, the RNA content or peptide content does not reach a specified content, which is not desirable.

  The yeast extract obtained without the action of nucleolytic enzyme or proteolytic enzyme as described above has almost no taste.

  Examples of yeast used for the production of such yeast extract include baker's yeast, brewer's yeast (Saccharomyces cerevisiae), torula yeast (Candida utilis) and the like. Among them, torula yeast generally having a high RNA content. It is desirable to use

  When the yeast extract is added as a color former to an anthocyanin dye or a food containing an anthocyanin dye, the addition amount is generally 0.01 to 5% by mass, preferably 0.03 to 1% by mass. %, More preferably 0.05 to 0.3% by mass. Within this range, the anthocyanin-based dye can be colored without imparting a different taste. If it is contained in an amount of more than 5% by mass, the flavor of the yeast extract itself becomes noticeable, and it is not preferable in terms of cost.

Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following modes.
The measurement methods and test methods in the examples were as follows.
<Method for measuring free amino acid content>
A sample obtained by dissolving a yeast extract sample in 0.02N-HCl was used as a measurement sample. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
<Method for measuring total amino acid content>
The yeast extract sample was dissolved in 6N-HCl and left to stand at 110 ° C. for 24 hours for hydrolysis. A part of this sample was diluted with 0.02N-HCl to obtain a sample for measuring all amino acids. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
<Method for measuring peptide content>
The peptide content was calculated by subtracting the free amino acid content from the total amino acid content.
<Method for measuring RNA content>
A solution obtained by dissolving a yeast extract sample in ultrapure water was used as a measurement sample, and measurement was performed by HPLC. Asahipak HPLC column GS-320H was used as the column, and 0.1 M sodium phosphate buffer was used as the eluent. The detection wavelength was 260 nm.
<Method for measuring dietary fiber content>
It was measured by enzyme-gravimetry at the machine center in the Japanese food sentence.
<Sensory test implementation method>
The sensory test of taste was performed on the example sample and the comparative example sample by five panelists, and compared with the taste of the control sample.

<Production Example 1> Method for obtaining yeast extract 10 ml of 10% cell suspension of Candida utilis Cs7529 strain (FERM BP-1656 strain) is adjusted to pH 3.5 with 10N sulfuric acid, and heated at 60 ° C. for 30 minutes. After that, the cells were collected by centrifugation, and the cells were washed with water to remove sulfuric acid and unnecessary components. This bacterial cell is adjusted to 10% with water and suspended, and then heated at 90 ° C. for 30 minutes to completely inactivate the intracellular enzyme, adjusted to 40 ° C. and pH 7.0, and cell wall lytic enzyme 0.5 g (“Tunicase” manufactured by Daiwa Kasei) was added and reacted for 4 hours to extract the extract. The cell residue was removed by centrifugation, and the resulting supernatant was concentrated and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast extract (hereinafter referred to as “yeast extract 1”) had an RNA content of 30.4% by mass, a 5′-inosinic acid content of 0.0% by mass, a 5′-guanylic acid content of 0.0% by mass, The free amino acid content was 0.5% by mass, the peptide content was 18.7% by mass, and the dietary fiber content was 22.7% by mass.

<Example 1> Effect of addition to strawberry paste A strawberry paste was prepared by applying strawberry to a mixer. 0.2 g of yeast extract 1 (peptide content 18.7% by mass, RNA content 30.4% by mass, free amino acid content 0.5% by mass, dietary fiber 22.7% by mass) was added to 100 g of control strawberry paste and mixed. This was used as the sample of Example 1.

<Comparative Example 1>
In Example 1, yeast extract 2 (peptide content 22.09% by mass, RNA content 0.00% by mass, free amino acid content 1.26% by mass, dietary fiber content 33.3% by mass) instead of yeast extract 1 was used. A sample of Comparative Example 1 was prepared by adding 0.2 g and mixing.

The color of the strawberry paste of Example 1 and Comparative Example 1 was evaluated using a spectrocolorimeter (manufactured by Konica Minolta Sensing). Moreover, pH of each paste was measured using the pH meter, and taste quality was evaluated by sensory evaluation.
Table 1 shows the measurement results of the spectrocolorimeter. L * is lightness, a * is red, and b * is yellow.
Example 1 had a higher a * value compared to the control strawberry paste and a brighter red color than the control, whereas Comparative Example 1 was not much different from the control. Moreover, although the taste of Example 1 did not feel a difference compared with a control | contrast, the comparative example 1 was given umami | taste and it was felt as an unpleasant taste.

<Example 2> Effect of addition to blueberry solution Five times the amount of water was added to frozen blueberry, mixed, and centrifuged at 10,000 rpm for 10 minutes, and the supernatant was used as a control blueberry solution. 0.2 g of yeast extract 1 (peptide content 18.7% by mass, RNA content 30.4% by mass, free amino acid content 0.5% by mass, dietary fiber 22.7% by mass) was added to 100 g of the control blueberry solution. A sample of Example 2 was obtained.

<Comparative example 2>
In Example 2, instead of yeast extract 1, yeast extract 2 (peptide content 22.09% by mass, RNA content 0.00% by mass, free amino acid content 1.26% by mass, dietary fiber content 33.3% by mass) was used. The sample of Comparative Example 2 was prepared by adding 0.2 g.

The color of the blueberry solution of Example 2 and Comparative Example 2 was visually evaluated. Moreover, taste quality was evaluated by sensory evaluation.
Example 2 had a bright purple color as compared to the control blueberry solution, whereas the color of Comparative Example 2 was not significantly different from the control. Further, the taste quality of Example 2 was almost the same as that of the control, but Comparative Example 2 was given an umami taste and felt as an odd taste.

<Example 3> Effect of addition to acerola drink A commercially available acerola drink was used as a control. The raw materials were sugars (fructose glucose liquid sugar, maltooligosaccharide), acerola juice, honey, acidulant, fragrance, anthocyanin pigment, sweetener (stevia), carotenoid pigment. 0.2 g of yeast extract 1 (peptide content 18.7% by mass, RNA content 30.4% by mass, free amino acid content 0.5% by mass, dietary fiber 22.7% by mass) was added to 100 g of the control acerola drink. A sample of Example 3 was obtained.

<Comparative Example 3>
In Example 3, yeast extract 2 (peptide content 22.09% by mass, RNA content 0.00% by mass, free amino acid content 1.26% by mass, dietary fiber content 33.3% by mass) instead of yeast extract 1 was used. The sample of Comparative Example 3 was prepared by adding 0.2 g.

The color of the acerola drink of Example 3 and Comparative Example 3 was visually evaluated. Moreover, taste quality was evaluated by sensory evaluation.
Example 3 had a bright purple color compared to the control acerola drink, but the color of Comparative Example 3 was not significantly different from the control. In addition, Example 3 had a taste similar to that of the control, and no off-taste was felt, but Comparative Example 3 was not preferable because umami was imparted.

<Example 4> Effect of addition to grape juice Commercial grape juice was used as a control. The raw materials for this were grapes and fragrances. 0.2 g of yeast extract 1 (peptide content 18.7% by mass, RNA content 30.4% by mass, free amino acid content 0.5% by mass, dietary fiber 22.7% by mass) was added to 100 g of control grape juice. A sample of Example 4 was obtained.

<Comparative example 4>
In Example 4, yeast extract 2 (peptide content 22.09% by mass, RNA content 0.00% by mass, free amino acid content 1.26% by mass, dietary fiber content 33.3% by mass) instead of yeast extract 1 was used. The sample of Comparative Example 4 was prepared by adding 0.2 g.

The color of the grape juice of Example 4 and Comparative Example 4 was visually evaluated. Moreover, taste quality was evaluated by sensory evaluation.
Example 4 had a bright purple color compared to the control grape juice, while the color of Comparative Example 4 was almost the same as the control. Moreover, Example 4 was taste quality equivalent to a control | contrast, and nasty taste was not felt, but the comparative example 4 was given umami | taste and felt as nasty taste.

  As described above, according to the present invention, the color of general processed foods and drinks containing anthocyanin pigments can be vividly developed. This can increase the visual appeal of fruit and vegetable jams, ice cream, juice, jelly, and the like.

Claims (4)

An anthocyanin-based coloring agent comprising as an active ingredient a yeast extract having a peptide content of 5% by mass or more, an RNA content of 5% by mass or more, and a free amino acid of 4% by mass or less. The anthocyanin pigment coloring agent according to claim 1, wherein the yeast extract has a dietary fiber content of 15% by mass or more. A yeast extract having a peptide content of 5% by mass or more, an RNA content of 5% by mass or more, and a free amino acid of 4% by mass or less is added to an anthocyanin pigment or a food containing an anthocyanin pigment, Coloring method for anthocyanin dyes. The method for coloring anthocyanin pigments according to claim 3, wherein the yeast fiber has a dietary fiber content of 15% by mass or more.